Uchellu Chutney Recipe
Uchellu Chutney Recipe made of Kala Jeera Seeds is a popular chutney accompaniment made in North Karnataka regions. Uchellu Seeds are a black thistle seed variety known for its distinct flavour and smell. This chutney is popularly made along with jowar roti, akki rotti, kadubu or chapatis. It is a great accompaniment for breakfast or tea time.
Here are some other popular chutney recipes for you to try at your homes:
*Note: Huchellu (Niger Seeds) can be replaced with Black or White sesame seeds as well. Instead of fresh coconut, dry coconut can also be used.
- 3 tablespoons Kala jeera
- 1/4 cup Fresh coconut , grated
- 2 to 3 Dry Red Chillies
- 2 to 3 cloves Garlic
- 1/4 cup Coriander (Dhania) Leaves , chopped
- pinch Sugar
- Salt , to taste For Tempering
- 1 teaspoon Sesame (Gingelly) Oil
- 1/2 teaspoon Mustard seeds
- 5 to 6 Curry leaves
- 2 Dry Red Chillies
How to make Uchellu Chutney Recipe
To begin making the Uchellu Chutney Recipe, first dry roast the Uchellu (kala jeera seeds) in a pan on a medium-low heat for a minute. Continuously toss them to avoid them from burning.
Set the pan aside to cool for a while before using in the chutney.
Next, all the ingredients for the chutney into a blender and blend till smooth, with just a dash of water. The chutney should be well ground, but with texture and thickness. You are not looking for a runny chutney here.
Transfer the chutney from the grinder jar into a bowl.
Place a Tadka Ladle on a low heat. Add oil into it for tempering. Allow the oil to warm, and then add mustard seeds to crackle.
Next, add curry leaves and red chillies and let it crisp up and sputter. Pour the tempering over the chutney and serve the Uchellu Chutney along with jowar roti, akki rotti, kadubu or chapatis.